I am thrilled to welcome back Stephanie, from “Natural Girl Diary” – A Resource for Joyful, Natural Living! She is here today to share a super fun (and surprisingly EASY – oh, and did I mention HEALTHY?) snack idea for your little leprechauns! They’ll love these shamrock chips.Take it away, Stephanie!

Are you in need of an after school snack for kids or a party appetizer on St. Patty’s Day? If so, you’re in luck! This quick, easy, and festive treat is sure to please! Oh, and you will look mega-brilliant, too! Let’s start with the Pot ‘O’ Gold salsa, shall we?

Pot ‘O’ Gold Salsa

Ingredients:

• 2 large yellow heirloom tomatoes (or 2 pints yellow pear cherry tomatoes)
• 1/3 cup chopped onion
• 1/2 teaspoon salt (may need more ~ add to taste)
• 1 & 1/2 teaspoon lime juice

Optional:

• 1/4 cup fresh chopped cilantro
• 1/3 cup diced yellow bell pepper
• 1/2 to 1 jalapeno pepper
• one small clove garlic (finely minced)
• chives for garnish

Super Duper EASY Method:

Chop all ingredients into large chunks and place into a blender. I like to squeeze the tomatoes a little over the sink to get some of the juice out, which helps the salsa have a better consistency. If you have a variable speed blender, set it at, or close to, the lowest level so you don’t over-blend. If all of the ingredients are cold, you can eat this right out of the blender!  If you place the salsa in fridge for an hour or more, the flavors will continue to combine.

For chunkier salsa:

Hand chop tomatoes and finely dice onion and garlic. Mix together in a bowl with salt and lime juice. Add any optional ingredients and season further to your taste.

 And now, on to the Shamrock chips! You will love how easy these are.

Shamrock Chips

Preheat oven to 375 degrees. Start with 2 to 3 spinach tortilla wraps. Each wrap yields 7-8 shamrocks. Push a shaped cookie cutter firmly through the wrap and wiggle while pressing until a clean cut is made. Place the cut-outs on a cookie sheet, spray with a very light mist of cooking oil, and sprinkle salt across the chips. Cook the chips for 5-6 minutes, checking often from 4 minutes on since they can brown quickly.

In addition to the golden salsa, green guacamole or white bean dips can also be served with the chips. Yellow and green bell pepper rings, carrots, and crackers are also great to dip!

Your little (and your BIG) leprechauns are going to love this fun treat! And it’s really great to bring to a potluck event, too! Mmmmm, can you taste it?

Pot 'O' Gold Salsa

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Ingredients

• 2 large yellow heirloom tomatoes (or 2 pints yellow pear cherry tomatoes)
• 1/3 cup chopped onion
• 1/2 teaspoon salt (may need more ~ add to taste)
• 1 & 1/2 teaspo0n lime juice
• Optional:
• 1/4 cup fresh chopped cilantro
• 1/3 cup diced yellow bell pepper
• 1/2 to 1 jalapeno pepper
• one small clove garlic (finely minced)
• chives for garnish

Instructions

1. Chop all ingredients into large chunks and place into a blender.
2. I like to squeeze the tomatoes a little over the sink to get some of the juice out, which helps the salsa have a better consistency.
3. If you have a variable speed blender, set it at, or close to, the lowest level so you don’t over-blend.
4. If all of the ingredients are cold, you can eat this right out of the blender!
5. If you place the salsa in fridge for an hour or more, the flavors will continue to combine.

Thanks a bunch, Stephanie!! Stephanie is a mom of 2, artist, writer, foodie and health nut. Her family is her passion but she also enjoys blogging, painting, yoga, and reading. Luckily, she love new adventures, too, because she has been kept on her toes with 8 moves in the last 9 years. Check out more of her stuff at  www.NaturalGirlDiary.com